Easy Chicken Sausage Alfredo

Servings: 4

Ingredients:

• 1 Jar “Newman's Own Alfredo Pasta Sauce” (you can also make your own from scratch!)

• 16 oz GF Brown Rice Rotini Pasta

• Chicken Sausage Links, sliced

• 1/2 Red Onion, thinly sliced into strips

• 7-10 Mushrooms (depending on size), sliced

• 1/2-1 Bag fresh Spinach

• Cooking Oil (ie., Avocado oil or Ghee)

• Salt and Pepper to taste

Instructions:

1. Cook the Gluten-Free Pasta:

• Bring a large pot of salted water to a boil.

• Cook the gluten-free brown rice pasta according to the package instructions until it's al dente.

• Once done, drain the pasta and set it aside.

2. Sauté the Chicken Sausage and Veggies:

• While the pasta is cooking, heat a separate pan over medium heat and add a little bit of cooking oil.

• Add the sliced chicken sausages and sauté them until they are browned and cooked through.

• Add the thinly sliced red onion and sliced mushrooms to the pan with the sausages.

• Season with a pinch of salt and pepper.

• Sauté the veggies until they are tender and the onions are translucent.

3. Add Fresh Spinach:

• Once the veggies and sausage are fully cooked, remove the pan from the heat.

• Add the fresh spinach to the pan with the sautéed mixture.

• The heat from the pan will wilt the spinach. Toss everything together until the spinach is slightly wilted.

4. Combine Pasta and Alfredo Sauce:

• Combine the cooked pasta with the sauce.

• Mix well to ensure the pasta is evenly coated with the sauce.

5. Mix in the Sautéed Mixture:

• Add the sautéed chicken sausage and veggie mixture to the pasta and Alfredo sauce.

• Gently fold the sautéed ingredients into the creamy Alfredo-coated pasta until everything is well combined.

6. Serve and Enjoy:

• Dish it up onto some plates, and finish with some freshly cracked black pepper for a boot of flavor some digestive help!

• Serve hot and enjoy!

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